How to Cook Pork Roast on a Rotisserie

Pork roasts do great on a rotisserie. The even, dry heat keeps this cut moist while holding its shape and texture for slicing and plating. Pork really livens up with a little added effort. To make the most of this meal, cut slits into the roast and add garlic and herbs; stuff the middle with figs and apples or try the following simple recipe. Either way, this is an easy meal that lets your rotisserie do the work while you get to savor the results.

Things You'll Need

• 2- to 4-lb. pork loin
• Salt and pepper
• Fresh or dried herbs such as rosemary or sage
• 4 to 6 cloves minced garlic
• Meat thermometer

Instructions

1. Rinse the pork loin under cool water and pat dry with a paper towel.

2. Combine salt, pepper, garlic and aromatic fresh or dry herbs of your choice. If using fresh herbs, remember that a little goes a long way, especially if using rosemary. Savory herbs like sage, thyme and fennel go well with pork meat. The amount of seasonings you will use will depend on the size of your roast and individual taste, but 1 cup would be a good place to start.

3. Rub the pork loin with the salt and pepper, herbs and garlic. Coat the entire roast and work the seasonings well into the meat. The roast will be turning for at least 40 minutes and you don't want to see all those flavorful herbs and spices wind up at the bottom of the pan.

4. Place the loin onto the rotisserie rod and secure into the turning rack.

5. Set the timer. Pork roast takes an average of 20 minutes per pound to cook.

6. Check the internal temperature of your roast. When it reaches 150 degrees F, take it out of the rotisserie and place on a tray. Let it rest for 10 minutes before carving it. The meat will continue to cook while it sits, allowing it to reach a safe temperature of 160 degrees F. Resting also gives the inner juices a chance to work through the roast, making it moist, tender and ready to carve.

References

• All About Pork